Mango Tofu Curry
Serves
6
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
1 tbsp. coconut oil
3 garlic cloves, minced
1 tsp. root ginger, grated
2 onions, diced
½ tsp. red pepper flakes
14 oz. (400g) firm tofu, cubed
4 tbsp. Thai red curry paste
14 oz. (400ml) can coconut milk
¾ cup (180ml) vegetable broth
1 mango, peeled, pureed
3 tbsp. tamari
1 lime, juiced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tbsp. cilantro, chopped
Nutrition
(Per Serving)
Calories
272
Fats
18 g
Protein
10 g
Carbs
20 g
Instructions
- Heat the coconut oil in a large pot over a medium/high heat and sauté the garlic, ginger, onions and red pepper flakes until fragrant, around 3-4 minutes. Add in the tofu and sauté for a further 5 minutes. Next, add in the red curry paste and cook for 2 minutes, stirring well until combined.
- Add in the coconut milk and vegetable broth, stir well, and bring to a simmer. Add in the mango puree, tamari, lime juice and bell peppers. Turn the heat down to medium and simmer gently for 15 minutes.
- Taste the curry and adjust the seasoning by adding in more tamari, lime juice and red pepper flakes. Serve with the chopped cilantro, additional lime wedges and jasmine rice (not included in nutrition information).